This is one of my favorite go-to "doctor the box mix" recipes because the secret really is that simple. A little instant espresso stirred into a basic chocolate cake mix makes the chocolate flavor taste homemade, not from-a-box. Add a quick chocolate frosting on top, and in about an hour you've got a Bundt cake that looks (and tastes) like you started from scratch.
Why We Love This Recipe
- Easy to Make: This recipe starts with a boxed cake mix.
- Chocolate: The addition of instant espresso crystals brings out more delicious chocolate flavor.
- Texture: Chocolate chips folded into the batter add a melty, indulgent touch.
- Perfect for All Occasions: Whether it's for a special gathering or just a treat at home, this cake is always a crowd-pleaser.
Chocolate Espresso Bundt Cake Ingredients
- Instant Espresso Coffee - This is the trick that makes a boxed mix taste special. The espresso doesn't add a coffee flavor, it intensifies the chocolate, making the whole cake taste richer. We've made this with brewed decaf plenty of times with the same great result, so don't skip it just because you're avoiding caffeine.
- Cocoa Powder (for frosting) - For a deeper, more intense chocolate frosting, swap in dark cocoa powder instead of regular unsweetened cocoa. We've tested it both ways, and dark cocoa is the richer choice.
- Eggs, Oil, Water - As needed per your package of cake mix.
- Chocolate Chips - Optional but adds another layer of chocolate richness.
- Powdered Sugar, Salt, Milk, Vanilla - For the frosting.
Mom Tip
For special occasions, sliver some chocolate over the top of the cake for a beautiful presentation. I like to use a 65 to 70 percent dark chocolate bar.
How to Make Chocolate Espresso Bundt Cake
For the cake
Preheat the oven per the package of chocolate cake mix. Prepare your Bundt pan, or pan of your choice, with nonstick cooking spray, if needed. Set aside.
Dissolve coffee crystals in a measuring cup with a small amount of hot water. Once they are dissolved, fill the measuring cup with enough water to equal the amount called for on your box of cake mix. Set aside.
In a mixing bowl, add the cake mix, eggs, oil, and coffee (water) as per the amount on the cake mix. Mix as directed.
If you like, stir in some chocolate chips. Pour the cake batter into the prepared cake pan.
Let the cake cool slightly and remove from the pan.
Other Recipes Using Coffee
For the frosting
In a mixing bowl, whisk together the powdered sugar, cocoa powder and salt. Next, add the vanilla and milk. Mix until well blended.
*Add the milk a little at a time to get the desired consistency.
Use a spoon or spatula and slowly drizzle the frosting over the top of the cake, allowing it to drip down the sides.
If you want, top the chocolate cake with a little bit of shredded chocolate for a fancier presentation.
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Storage
Keep any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it to make it last a little longer.
Chocolate Espresso Bundt Cake FAQs
Absolutely, we've made this plenty of times with brewed decaf instead of instant espresso, and it turns out just as rich and chocolatey.
Yes, we'd still recommend it. Even nonstick pans can hang onto a cake with all those Bundt grooves, so a quick spray of cooking spray gives you some insurance.
Definitely. A square or rectangular baking pan works well for this cake. If you want to lift it out cleanly, line the pan with parchment paper first. Follow the box directions for baking according to the pan size you use.
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Complete Recipe
Chocolate Espresso Bundt Cake
Equipment
- 1 Bundt Cake Pan optional
Ingredients
For the cake
- 1 box Chocolate Cake Mix You favorite brand
- 3 Eggs *
- ½ cup Canola Oil *
- 3 teaspoons Instant Espresso Coffee heaping
- 1 ¼ cup Water *to make coffee
- ½ cup Chocolate Chips
For the frosting
- 2 cups Powdered Sugar
- 2 tablespoons Cocoa Powder
- ½ teaspoon Salt
- 1 teaspoon Vanilla
- 4 tablespoons Milk more or less as needed
Instructions
For the cake
- Add instant espresso (or other bold coffee) to a measuring cup. Add a small amount of hot liquid and stir until granules have dissolved.3 teaspoons Instant Espresso Coffee
- Add cool water to the measuring cup so the total amount of liquid equals the amount of water asked for on your box of cake mix.1 ¼ cup Water
- In a large bowl, add the cake mix, the coffee, and the remaining ingredients listed on the package. (Probably just eggs and oil)1 box Chocolate Cake Mix, 3 Eggs, ½ cup Canola Oil, ½ cup Chocolate Chips
- Mix the cake mix according to the package directions. When you are done beating the cake batter, fold in the chocolate chips, or wait and sprinkle them over the top of the batter after it is in the pan.
- Add the espresso cake batter to a bundt pan, or baking pan of your choosing. Bake according to the directions on your box of cake mix. Remove from oven and cool.
- When the cake has cooled, remove it from the baking pan. Place it on a rack or serving dish.
For the frosting
- Whisk together the powdered sugar, salt, and the cocoa powder.2 cups Powdered Sugar, 2 tablespoons Cocoa Powder, ½ teaspoon Salt, 1 teaspoon Vanilla, 4 tablespoons Milk
- Using a spoon, stir in the vanilla and the milk. Add the milk a little at a time to get the consistency you want.
- Pour the frosting over the top of the cake and let it drip down the sides.
- Serve.
Christine @ WRY TOAST says
oh my goodness, this looks SO moist and fudgy!!!! honestly dying for a slice - pinned for the weekend! x
cookthisagainmom says
Thank you! I hope you enjoy it! 🙂
Jess DiGiannurio says
Oh my goodness this looks sinfully delicious, I especially love your photography! Totally pinning, have a great day xo
cookthisagainmom says
Thank you so much, Jess! 🙂